Puree of Carrots

Name: Puree of Carrots
Ingredients: a large carrot; a red onion; two or three tomatoes; clear stock made from bones or shin of beef

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

430Calories

48 gProtein

29 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories430 kcal

Protein48 g

Carbohydrates29 g

Fiber7.1 g

Sugars16 g

Total Fat15 g

Saturated Fat5.7 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol132 mg

Sodium191 mg

Potassium1650 mg

Calcium106 mg

Iron5.5 mg

Magnesium89 mg

Phosphorus534 mg

Zinc12 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C48 mg

Vitamin A604 mcg

Vitamin E2.1 mg

Vitamin K30 mcg

Vitamin B61.6 mg

Vitamin B125.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate86 mcg

Choline154 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.

Puree of Carrots. Use clear stock made from bones or shin of beef. Grate a large carrot; chop finely a red onion, and skin two or three tomatoes

Cook this with the app: pantry check, scaling, and the assistant.